Bacon and Vegetable Frittata recipe
information
Any number of variations are possible with this quick supper dish: add sliced red peppers, diced boiled potatoes, drained canned artichoke hearts or blanched sliced leeks.
ingredients
Frittata is delicious served with a crisp green salad.
1 tablespoon oil
1 red onion, thickly sliced
100 g (4 oz) streaky bacon, chopped
2 courgettes, thickly sliced
150 g (6 oz) mushrooms, halved
2 eggs, beaten
170 g can Evaporated Milk
1 tablespoon pesto, optional
salt and black pepper
1 red onion, thickly sliced
100 g (4 oz) streaky bacon, chopped
2 courgettes, thickly sliced
150 g (6 oz) mushrooms, halved
2 eggs, beaten
170 g can Evaporated Milk
1 tablespoon pesto, optional
salt and black pepper
method
1. Heat the oil in a wide, heavy bottomed frying pan and fry the onion, bacon, courgettes and mushrooms until cooked through.
2. Preheat the grill.
3. Beat together the remaining ingredients, add seasoning and pour into the frying pan, reduce the heat and cook until the egg mixture begins to set.
4. Finish off by placing the pan under a hot grill/broiler for 3 - 4 minutes until browned.
5. Cool slightly, carefully remove the frittata from the pan, cut into wedges and serve hot.
2. Preheat the grill.
3. Beat together the remaining ingredients, add seasoning and pour into the frying pan, reduce the heat and cook until the egg mixture begins to set.
4. Finish off by placing the pan under a hot grill/broiler for 3 - 4 minutes until browned.
5. Cool slightly, carefully remove the frittata from the pan, cut into wedges and serve hot.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
